It's got that tangy yet creamy thing going, highlighted by the gingersnap crust. It's a nice change from most citrus pies. And it won a blue ribbon at the state fair pie contest in the "Citrus" category!
Sunshine Chiffon
Ingredients
Gingersnap Cookie Crumb Crust
1 ½ c. fine gingersnap cookie crumbs
6 T. unsalted butter, melted
3 ½ T. sugar
Pie Filling
1 cookie crumb crust, made with gingersnaps (see below)
¼ c. freshly squeezed orange juice (preferably from mandarin or clementine oranges)
1 pkg. unflavored powdered gelatin (2 ¼ t.)
½ c. granulated sugar
Dash salt (scant 1/8 t.)
¼ c. orange juice concentrate
½ c. fresh lemon juice
1 T. finely grated orange zest
4 egg yolks, lightly beaten
1 c. heavy cream
1/4 c. powdered sugar
½ t. vanilla
Optional Glaze
6 oz. frozen orange juice concentrate
2/3 c. sugar
1/3 c. water
2 T. light corn syrup
2 T. tapioca starch
Directions
Directions for the crust:
- Preheat oven to 350°.
- In a bowl, combine cookie crumbs, butter and sugar. Stir to moisten evenly.
- Pat the mixture firmly and evenly into the bottom and up the sides of a 9” pie pan. See Baker's Notes, below.
- Bake for 9-10 minutes, then set aside to cool.
Directions for the filling:
- Make the cookie crumb crust (see below) and let it cool completely.
- Prepare an ice bath in a large bowl (cold water and ice cubes). Set aside.
- Squeeze the juices, zest the orange, and prepare the egg yolks.
- Put the ¼ c. fresh orange juice in a medium saucepan and sprinkle with the gelatin. Let stand for 8 minutes, until the gelatin softens and swells.
- Stir in the granulated sugar, salt, lemon juice, orange juice concentrate, orange zest and egg yolks; whisk. (Gelatin may be lumpy.)
- Place over medium heat and cook, whisking constantly, until the gelatin melts and the mixture thickens a bit (about 8-10 minutes). Don’t allow the mixture to boil.
- Move the mixture to another pan, then set that in the ice bath and let it cool – whisking frequently – until it is cool to the touch and thick. Whisk to remove lumps.
- Using an electric mixer on medium-high speed, beat together the cream, powdered sugar and vanilla until thick, soft peaks form.
- Spoon the gelatin mixture into the cream and stir or whisk gently to blend completely. Pour into cookie crust, smoothing the top.
- Refrigerate the pie until it is cold and firm, 3-4 hours Let stand at room temperature for 20 minutes before serving.
- Optional: decorate with candied orange slices, a sprinkle of gingersnap crumbs and/or an orange glaze. See below.
Directions for the glaze:
Blend ingredients in a small saucepan, bring to a boil, then reduce heat and simmer for 8-10 minutes, stirring. Let cool to thicken, then drizzle a little bit over the top or on a serving plate under the slice of pie.
Baker’s Notes and Tips and Tricks
Baker’s note: this crust misture is a little more than you will need for a standard 9” pie plate and would do nicely for a deep-dish plate. If you use a standard 9” pie plate, you can leave out about 1-2 T. of the mixture.
Small wedges of candied orange slices make a nice decorative touch on top. I also used the extra gingersnap crust crumbs to sprinkle around on top.
